Design and Equipment for Restaurants and Foodservice: A Management View

by Chris Thomas, Costas Katsigris, Edwin J. Norman

Wiley | September 23, 2013 | Hardcover

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This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility-with more attention to the equipment-rather than emphasizing either front of the house or back of the house.

Format: Hardcover

Dimensions: 528 pages, 11.1 × 8.76 × 1.41 in

Published: September 23, 2013

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1118297741

ISBN - 13: 9781118297742

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Design and Equipment for Restaurants and Foodservice: A Management View

by Chris Thomas, Costas Katsigris, Edwin J. Norman

Format: Hardcover

Dimensions: 528 pages, 11.1 × 8.76 × 1.41 in

Published: September 23, 2013

Publisher: Wiley

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 1118297741

ISBN - 13: 9781118297742

Table of Contents

Preface Vi 1 Getting Your Project Started 1 Introduction And Learning Objectives 1 1-1 Initial Planning And Project Considerations 2 1-2 Finding A Qualified Designer Or Consultant 8 1-3 Types Of Designers And Consultants 10 1-4 Who Is The Consultant''s Customer? 12 1-5 Establishing A Scope Of Work And Fair Fees 12 1-6 Business Professionalism And Ethics 15 Summary 15 Study Questions 16 2 Principles Of Kitchen Design 17 Introduction And Learning Objectives 17 2-1 Trends In Kitchen Design 19 2-2 Making The Numbers Work 21 2-3 Basic Kitchen Design Guidelines 25 2-4 Flow And Kitchen Design 31 2-5 Space Analysis 34 2-6 Service Or Banquet Kitchens 44 2-7 Food Safety And Kitchen Design 46 Summary 47 Study Questions 48 Facility Design: Kendall College 00 3 Front-Of-House Atmosphere And Design 49 Introduction And Learning Objectives 49 3-1 Creating An Atmosphere 49 3-2 Planning Front-Of-House Spaces 52 3-3 To Bar Or Not To Bar? 70 Summary 75 Study Questions 75 Conversation: Tom Galvin, Foodservice Designer 00 4 Planning Back-Of-House Support Areas 77 Introduction And Learning Objectives 77 4-1 Allocating Work Spaces 78 4-2 Space Planning And The Americans With Disabilities Act 89 Summary 94 Study Questions 95 5 Electricity And Energy Management 96 Introduction And Learning Objectives 96 5-1 Understanding Energy Use 96 5-2 Energy Audits 98 5-3 Understanding And Measuring Electricity 99 5-4 Understanding Electric Bills 107 5-5 Power Failures 114 5-6 Energy Conservation 119 5-7 Construct
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From the Publisher

This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility-with more attention to the equipment-rather than emphasizing either front of the house or back of the house.
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